Using about 11/2 tablespoons dough for each cookie, drop dough onto prepared sheets, leaving
about 2 inches between each. Flatten slightly. Sprinkle cookies with a few grains of Holy Mole or
sea salt, if desired.

Bake until cookies are puffed, but still slightly soft, about 14 minutes. Cool on sheet 2
minutes. Transfer to wire racks to cool completely.

Note: Holy Mole is available at North Market Spices. If you don’t use it, you can use a few
grains of sea salt on each cookie, or just leave it out altogether.